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We hope you got insight from reading it, now let’s go back to autumn roasted vegetables with chimichurri sauce recipe. To cook autumn roasted vegetables with chimichurri sauce you need 21 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare Autumn Roasted Vegetables with Chimichurri Sauce:
- Provide Roasted Vegetables
- Provide 1 each yellow squash,, diced 1 inch
- Use 1 pound butternut squash, peeled and diced 1 inch
- Provide 1/2 each red onion, diced 1 inch
- Get 4 ounces mushrooms, Whole,washed
- Get 4 ounces carrot, peeled, diced 1 inch, blanched for 5 minutes
- You need 1/2 each red bell pepper, 1 inch dice
- Get 2 ounces vegetable oil
- Provide 2 cloves garlic, finely chopped
- Provide 3 tablespoon Cilantro
- Prepare To taste salt, pepper….Taste and add as you like:)
- Get 1/2 teaspoon thyme and oregano
- Provide Chimichurri Sauce…
- You need 2 cloves garlic, peeled, and chopped coarse
- Get 1/8 teaspoon cayenne red pepper
- Prepare 1/4 cup fresh parsley leaves, remove the stems lightly chopped
- You need 1/4 cup cilantro, remove the stems, lightly chopped
- Take 1/2 ounce lemon juice, fresh squeezed
- Use 1/4 cup Olive oil
- Provide 1/4 teaspoon kosher salt
- Use Should be tart, slightly salty once tossed with the vegetable it balances out well
Instructions to make Autumn Roasted Vegetables with Chimichurri Sauce:
- Roasted Vegetables - Cut into 1 inch dice as directed. Place in bowl with oil and seasoning and let marinade for 60 minutes. Drain off excess oil and place on sheet tray with parchment, Bake until lightly brown and tender at 350 degrees F. about 30 minutes. (You can use different vegetables, root vegetable need to be par cooked or blanched for about five minutes.)
- Chimichurri Sauce - Combine garlic,cilantro and parsley; pulse in a blender and add remaining ingredients and process until smooth. Use immediately or refrigerate until ready to use. Add the sauce as a you like
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